Classic Red Velvet Kiss Cookies
These classic Red Velvet Kiss Cookies are soft, chewy, and topped with a creamy milk chocolate Hershey's Kiss, making them an irresistible treat for any occasion.
Equipment
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Electric mixer
- Wire rack
Ingredients
Dry Ingredients
- 2 ½ cups All-purpose flour
- ¼ cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened (2 sticks)
- 1 ½ cups Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Red food coloring (gel recommended)
Topping
- 36 Hershey's Kisses unwrapped (milk chocolate traditional)
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats. Unwrap all Hershey's Kisses and set aside.
Mixing
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in eggs one at a time, then stir in vanilla extract and red food coloring until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
Baking
- Cover and refrigerate the dough for at least 30 minutes to prevent spreading.
- Scoop chilled dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and centers are slightly soft.
- Immediately press one unwrapped Hershey's Kiss into the center of each warm cookie.
- Cool cookies on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar once cooled for an elegant touch.
Notes
Chilling the dough is crucial for preventing the cookies from spreading too much during baking. For the best red color, use gel food coloring.